Veronica's Recipe Archive

BABY IT'S COLD OUTSIDE CRABMEAT SOUP

INGREDIENTS

1 Medium Onion, Diced
4 Tablespoons Butter
1 (13.5 oz.) Can Coconut Cream
8 oz. Heavy Cream
8 oz. Chicken Stock
1 lb. Lump Crabmeat
Salt & Pepper to Taste
1 Package Frozen Spinach

DIRECTIONS

In a large pot, sauté onion in butter. Reduce heat to Medium-Low and add other ingredients. Cook for 30 minutes. Serves 4.

Perfected by Veronica Chambers

THE AMAZINGLY SIMPLE ROASTED MATCHMAKER CHICKEN

INGREDIENTS

The Chicken (Take Giblets Out of Cavity)
Olive Oil
Kosher Salt
Fresh Ground Pepper
Stuff to Put Inside (Garlic, Rosemary, Lemons, Thyme, Whatever You Like)

DIRECTIONS

Preheat oven to 450°F (This is my cousin Michael's method of searing the skin). Wash chicken inside and out; pat dry with paper towels. Fill cavity with whatever you've chosen (if it's lemons, cut them in half or wedges; don't put them in whole). Rub skin with olive oil, then cover with a few tablespoons of kosher salt and lots of fresh pepper. Put in oven on pultry rack (My neighbor Claudia says breast side down at first, so juices rn unto the meat). Cook 15 minutes at high heat, then turn down to 375°F. (If you've followed the Claudia method, you might turn it over at this juncture.) Cook until meat from a thick part of the breast or leg registers 170-175°F on a meat thermometer (that works out to about 15-20 minutes per pound of bird). Remove from oven and let sit for 5 to 10 minutes before carving.

Mastered by Lise Funderburg

FIRST DATE MISO COD

INGREDIENTS

1/2 Cup Light Miso (Yellow or Red; Find This in Health Food Stores, Coops and Fresh Fields)
5 Tablespoons Rice Vinegar
1/4 Cup Sugar
2 Tablespoons Soy Sauce
1/2 Teaspoon Cayenne Pepper
1/4 Cup Vegetable Oil
6 6 oz. Cod Fillets, Each Cut into 2 pieces
Serve with Wasabi Mash (See Recipe Below)

DIRECTIONS

Preheat Broiler. Blend miso, vinegar, sugar, soy sauce and cayenne pepper in processor. Gradually pour in oil and blend until mixture is smooth. Pour 2/3 of miso mixture over fish and toss to coat. Let stand for 15 minutes. In rimmed baking sheet, broil cod 8 inches from heat until slightly brown (about 3 minutes). Reduce heat to 450°F; bake cod until opaque in center (about 5 minutes). Serve atop Wasabi Mashed Potatoes. Drizzle remaining 1/3 of miso mixture over cod and potatoes (or Asparagus).

WASABI MASH

INGREDIENTS

3 lbs. Russet Potatoes, Peeled, cut into 2-inch pieces
3/4 Cup Whole Milk
3 Tablespoons Wasabi Powder
1/4 Cup (1/2 Stick) Butter

DIRECTIONS

Place potatoes in large pot of cold salted water. Boil until tender (about 20 minutes), drain, return to pot, mash. Combine milk and wasabi powder in small bowl and stir. Add milk mixture and butter to potatoes and mix until fluffy and smooth. Salt and Pepper to taste. Serves 6.

Recipe from Nobu and Buddakan.
Fiddled with by Jason Clampet.

AFRICAN PEANUT CHICKEN SOUP

It will soon be too warm for soup, but this recipe is so easy and so delicious, I had to put it on the site. If you make it, save a cup for my husband—it's his favorite.

INGREDIENTS

2 Onions, Chopped Fine (About 2 cups)
2 Large Red or Green Bell Peppers or a Combination, Chopped
3 or 4 Garlic Cloves, Minced or to Taste
2 Tablespoons Peanut or Vegtable Oil
28-ounce Can Italian Tomatoes including the Juice, Chopped Coarse
8 Cups Chicken Broth
1/4 to 3/4 Teaspoon Dried Hot Red Pepper Flakes depending on Taste
1/4 Teaspoon Black Pepper
1/2 Cup Long Grain Rice
1 1/2 Cups Diced Cooked Chicken
2/3 Cup Creamy Peanut Butter

SUMMER BLUEBERRIES

When the weather gets warm, this simple blueberry dish is my favorite dessert. It is also yummy with strawberries, blackberries, and raspberries.

INGREDIENTS

1 Lemon
1/4 Cup Maple Syrup
1 Pint (12 Ounces) Blueberries, preferably Small Wild Ones

DIRECTIONS

Using a vegetable peeler, remove 4 peels from the lemon, and set them aside. Cut the lemon in half and squeeze to obtain the juice (about 2 tablespoons). Mix the lemon juice and maple syrup in a bowl large enough to hold the blueberries. Rinse the blueberries well in cool water, removing and discarding any damaged berries or foreign matter. Drain the berries well and add them to the syrup mixture along with the lemon peel. Mix well and refrigerate at least 1 hour before serving.

NIGELLA'S ONION TART

INGREDIENTS

For the Filling / Topping:
4 medium Red Onions
1 Tablespoon Olive Oil
1 heaping Tablespoon Butter
Salt & Pepper to taste
3-4 Sprigs of Thyme, de-stalked, or 1/2 Teaspoon Dried Thyme
1/2 Cup plus 2 Tablespoons or 5 oz. Sharp Cheddar Cheese or Gruyere, grated

For the Scone Dough:
1 2/3 Cups all-purpose Flour
1 scant Teaspoon Baking Powder
1 Teaspoon Salt
Scant 1/2 Cup Milk
3 Tablespoons Butter, melted
1 scant Teaspoon Dry English Mustard
1 large Egg, beaten
8 to 10 inch cast iron skillet or 9 inch pie plate, buttered

DIRECTIONS

Preheat the oven to 400 degrees Fahrenheit. Peel the onions, halve them, then cut each half into 4 segments each. Heat the oil and butter in the pan, then add the onions and cook over a medium heat, stirring regularly, for about 30 minutes; they should be soft and tinged with color. Season with salt & pepper, and add the thyme. Turn into a pie dish, and scatter 2 ounces of the cheese over the waiting onions. Leave while you get on with the dough topping.

Put the flour, baking powder, and salt together in a bowl with the remaining cheese. Pour the milk into a measuring cup, add the melted butter, mustard, and egg, mix well and then pour onto the flour mixture in the bowl. Mix to a dough using a fork, a wooden spoon, or your hands; it should be quite sticky. Then tip it out onto a work surface and press it into a circle about the size of a pie dish. Transfer it to the dish, pressing it to seal the edges.

Put it in the oven for 15 minutes, then turn down to 350 degrees. And give it another 10 minutes, by which time the dough should be golden and crisp on top. Let it stand for a couple of minutes, then cover with a large plate and turn upside-down so the plate's beneath and the pie dish is on top. Place on a flat surface and remove the dish.

Makes 6 generous slices. Try it with a homemade or store brought brown sauce.

INA'S SPROUTS & CARROTS

(I know that Brussels sprouts don't sound very appetizing, but these are crisp & salty likes French fries)

INGREDIENTS

Sprouts:
1 1/2 lbs. Brussels sprouts
3 Tablespoons Olive Oil
3/4 Teaspoon Kosher Salt
1/2 Teaspoon freshly ground Black Pepper

Carrots:
12 Carrots
3 Tablespoons Olive Oil
1 1/4 Teaspoons Kosher Salt
1/2 Teaspoon freshly ground Black Pepper
2 Tablespoons minced fresh Dill or flat leaf Parsley

DIRECTIONS

Preheat oven to 400 degrees Fahrenheit. Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Turn them out on a baking sheet and roast for 35-40 minutes, until crisp outside and tender inside. Shake the pan from time to time, to brown the Brussels evenly. Sprinkle with more kosher salt (I like these salty like French fries) and serve.

Preheat oven to 400 degrees. If the carrots are thick, cut them in half lengthwise; if not, leave them whole. Slice the carrots diagonally into 1 1/2 inch thick slices. (The carrots will get smaller while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt and pepper. Place on a baking sheet in one layer and roast in the oven for 20 minutes. Toss the carrots with minced dill or parsley, season to taste, and serve.

PEARL OYSTER BAR CRAB CAKES WITH SWEET CORN RAGOUT

INGREDIENTS

Crab Cakes:
1 Tablesoon Dijon Mustard
1 Tablespoon Fresh Lemon Juice
1 Teaspoon Dry Mustard
2 Teaspoons Chopped Fresh Chives
1/2 Teaspoon Hot Pepper Sauce (i.e. Tabasco)
1/2 Teaspoon Worcestershire Sauce
1/4 Teaspoon Salt
1/4 Teaspoon Black Pepper
2 Large Eggs
2 Tablespoons Finely Chopped Seeded Plum Tomato
1 Pound Lump Crabmeat, drained and shell pieces removed
7 Tablespoons Dry Breadcrumbs, divided
1 and 1/2 Teaspoons Butter

Ragout:
1/4 Cup Water
2 and 3/4 Cups Fresh Corn Kernels (about 4 ears)
1/4 cup Frozen Green Peas
1 and 1/2 Cups Finely Chopped Seeded Plum Tomato (about 1 pound)
2 Tablespoons Chopped Fresh Basil
2 Tablespoons Chopped Fresh Chives
1 Tablespoon Butter
1/4 Teaspoon Salt
1/8 Teaspoon Black Pepper

DIRECTIONS

To prepare crab cakes, combine first 9 ingredients in a large bowl, stirring with a wisk. Add 2 tablespoons tomato and crabmeat, tossing gently to coat. Stir in 5 tablespoons breadcrumbs. Cover and chill 30 minutes.

Preheat oven to 450 degrees.

Fill a 1/4 cup measuring cup wth crab mixture to form one patty. Remove from measuring cup, repeat procedure with remaining crab mixture to from 8 patties. Lightly dredge patties in two tablespoons breadcrumbs.

Melt 1 and 1/2 teaspoons butter in large ovenproof skillet over medium-high heat. Add patties; cook four minutes. Turn patties; wrap handle of pan with foil. Place pan in oven, bake at 450 degrees for 5 minutes or until patties are golden brown and thouroughly heated.

To prepare ragout, bring 1/4 cup water to a boil in a medium saucepan. Add corn and peas, cook 2 minutes, stirring frequently. Remove from heat; stir in 1 and 1/2 cups tomato and remaining ingredients. Serve ragout with crab cakes. Yield: 8 servings (serving size: 1 crab cake and 1/3 cup ragout).

SALMON BALLS WITH FRESH TOMATO SALSA

INGREDIENTS

Tomato Salsa:
2 Large Ripe Beefsteak Tomatoes, seeded, peeled and diced
3 Scallions, chopped
1 Clove Garlic, minced (optional)
2 Tablespoon Chopped Fresh Parsley
1 Tablespoon Olive Oil
1 Teaspoon Chopped Fresh Basil
1 Teaspoon Red Wine Vinegar

Salmon Balls:
1 Pound Fresh Salmon Fillet, chopped into 1/4 inch pieces (ask fishmonger to remove skin)
2 Egg Whites, lightly beaten
3/4 Cup Breadcrumbs
3 Tablespoon Golden Raisins
3 Tablespoon Chopped Fresh Parsley
2 Tablespoon Parmesan Cheese
1/2 Teaspoon Freshly Ground Pepper
2 Teaspoon Olive Oil
6 Cups Arugula, torn into bite-sized pieces

DIRECTIONS

For the tomato salsa, combine everything in a bowl. Season with pepper. Cover and set aside (don't add salt yet; it pulls flavor from the tomatoes).

And to make the salmon balls, combine all ingredients except oil and arugula in a bowl. Mix well. Form walnut-sized balls (about 16); set aside. In a large nonstick frying pan, heat oil over medium heat. Add balls and cook 4 to 6 minutes, turning to brown all sides. Divide arugula among four plates. Place four balls in center of each and serve with salsa. Sprinkle with salt.